Candied Ginger (Canning)
Candied ginger is wonderful in baking, and it also makes a handy breath mint! Note that this basic process also works effectively for fruit, particularly pineapple.
INGREDIENTS | MAKES 4 PINTS
- 2 pounds fresh gingerroot
- 1–2 cups cold water to cover
- 2 cups cold water
- 1 tablespoon grated lemon zest
- 4 cups granulated sugar
- 2 cups superfine sugar
Peel gingerroot; cut into very thin strips across the grain. In a saucepan, cover with cold water. Heat to boiling; simmer 5 minutes. Drain.
Repeat procedure a second time. Dry on paper towels.
In a stockpot, combine 2 cups cold water, lemon zest, and 4 cups granulated sugar. Heat to boiling; simmer 10 minutes, or until a syrup forms.
Add ginger; cook slowly until all syrup is absorbed, about 40–50 minutes. Do not boil.
Remove ginger; place on a wire rack to dry.
Roll ginger in superfine sugar sprinkled on waxed paper; let ginger stand in the sugar until it crystallizes. Spoon into cold, sterilized jars. Cap and seal.